Tomato and Zucchini Frittata Recipe (Summer Breakfast)

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

2 tsp olive oil

1 medium onion, diced

1-½ cups zucchini, diced into matchsticks, 7 oz total

5 large eggs

2 large egg whites

¼ cup Asiago cheese, grated

kosher salt and fresh pepper, to taste

2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise

Directions at skinnytaste.com

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